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    Saturday, January 02, 2016

    Gingerbread puddings with salted toffee sauce Recipe

    Gingerbread puddings with salted toffee sauce  Recipe

        155g (3/4 cup, firmly packed) dark brown sugar
        125g unsalted butter, chopped
        60ml (1/4 cup) treacle
        3 teaspoons ground ginger
        1 teaspoon mixed spice
        160ml (2/3 cup) milk
        2 eggs, lightly whisked
        1 teaspoon bicarbonate of soda
        1 tablespoon warm water
        225g (11/2 cups) self-raising flour
        170g (1 cup) raisins
        215g (1 cup) caster sugar
        300ml ctn thickened cream
        2 teaspoons sea salt flakes
        Vanilla ice-cream, to serve

     Gingerbread puddings with salted toffee sauce  Recipe
        Step 1

        Preheat oven to 180C. Grease six 250ml (1 cup) pudding moulds or ovenproof dishes with melted butter. Line the bases with baking paper.
        Step 2

        Stir the brown sugar, butter, treacle, ginger and mixed spice in a saucepan over low heat until the sugar dissolves. Simmer for 3-4 minutes or until smooth and glossy. Cool for 5 minutes.
        Step 3

        Whisk the milk and egg into the butter mixture until well combined. Combine the bicarbonate of soda and warm water in a small bowl and stir to combine. Stir into the butter mixture. Sift over the flour and stir to combine. Stir in the raisins.
        Step 4

        Spoon among the moulds. Cover each pudding with a layer of non-stick baking paper, then cover with foil. Place on a baking tray. Bake for 30-35 minutes or until a skewer inserted into the centres comes out clean. Set aside in the moulds for 5 minutes to cool before turning onto a plate.
        Step 5

        Meanwhile, heat the caster sugar in a non-stick frying pan over low heat, shaking the pan often, for 10 minutes or until the sugar dissolves and is dark golden. Set aside for 1-2 minutes or until the bubbles subside. Add cream. Stir over low heat for 10-12 minutes or until the toffee dissolves and the sauce thickens slightly. Stir in the salt.
        Step 6

        Drizzle the sauce over the puddings and serve with ice-cream.

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    Item Reviewed: Gingerbread puddings with salted toffee sauce Recipe Rating: 5 Reviewed By: Mrs. Chef
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